Spicygingersnapencrustedchickenbreast Recipes

SPICY BRAISED CHICKEN

Spicy Braised Chicken image

Provided by Sunny Anderson

Time 4h20m

Yield 4 servings

Number Of Ingredients 29

Ingredients

2 tablespoons unsalted butter
2 tablespoons olive oil
8 pieces chicken (2 breasts cut in half, 2 thighs, 2 legs), skin removed
Salt and freshly ground black pepper
2 carrots, cut into 1/2-inch pieces
1 onion, cut into chunks
2 celery stalks, cut into 1/2-inch pieces
1 Granny Smith apple, peeled and cut into 8 wedges
1 habanero chile
2 cloves garlic, smashed
2 dry bay leaves
12 sprigs fresh thyme, tied into a bundle
1 cup dry white wine
1 1/2 cups chicken stock
1 tablespoon concentrated gravy sauce (recommended: Gravy Master)
1 tablespoon butter
1 tablespoon olive oil
Chicken giblets
1/2 cup diced onion
4 tablespoons all-purpose flour
2 cups chicken stock
Coconut Rice n' Peas, recipe follows
1 tablespoon olive oil
1 medium onion, chopped
1 teaspoon salt
2 cups long-grain rice
1/2 cup coconut milk
1 (12-ounce) can pigeon peas, drained and rinsed
Freshly ground black pepper

Steps:

Preheat a 7 1/4-quart Dutch oven on medium-high heat, then melt butter and add oil. Season chicken generously with salt and pepper and sear until golden on both sides, about 8 minutes. Remove from pot and set aside. Add carrots, onion, celery, and apple, the whole habanero, garlic, bay leaves, and thyme. Season with salt and pepper and saute until they start to soften, about 8 to 10 minutes. Add wine and let reduce by half, scraping up any brown bits remaining on the bottom of the pot. Nestle chicken into pot and add enough broth to almost cover the chicken, about 1 1/2 cups and the gravy sauce. Cover and simmer for 1 hour 45 minutes or until chicken falls off the bone. In the last half hour, remove the lid and let liquid reduce.
To make the gravy: In a medium saucepan, melt butter with oil over medium high-heat. Add giblets and brown on all sides, about 6 minutes. Add onion and continue cooking another 5 minutes, until onions start to soften. Add flour and stir, cooking another 3 to 5 minutes. Whisk in the stock. Bring to a simmer and strain. Discard giblets and put gravy back in the pot. Season with salt and pepper. Keep warm on the stove and add to braised chicken once it's cooked.
Serve Braised Chicken over Coconut Rice n' Peas
Heat olive oil in a medium pot over medium-high heat. Add onions and salt and saute, until onion becomes translucent and tender, about 5 minutes. Add rice and saute another 2 minutes to toast rice. Add coconut milk and fill saucepan with enough water to cover the rice by 1/2-inch or measure by placing your thumb tip on the rice and filling the pot with water until the water reaches the middle of your thumbnail. Bring rice to a simmer, cover and cook until rice is tender and liquid has evaporated, about 15 to 17 minutes.
Remove from heat and let rice stand another 5 minutes, covered. Fluff rice with fork and then fold in pigeon peas. Season with salt and pepper, to taste.
Yield: 4 to 6 servings

SPICY GINGERSNAP ENCRUSTED CHICKEN BREAST

Spicy Gingersnap Encrusted Chicken Breast image

I quickly threw this recipe together one night as an experiment. It resulted in sweet-and-spicy crunchy-coated moist chicken breasts, which DH gobbled down and professed his gratitude. I believe this coating would also be nice on salmon filets, obviously adjusting the cooking time to 10-12 minutes instead of 25-30 minutes.

Provided by MarthaStewartWanabe

Categories Chicken Breast

Time 35m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

2 boneless skinless chicken breasts
1/2 cup gingersnaps, finely crushed
1 teaspoon garlic powder
1 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 tablespoons butter-flavored cooking spray

Steps:

Preheat oven to 375°F.
Combine crushed gingersnaps, garlic powder, paprika, cayenne pepper, salt and pepper in a wide bowl.
Pound chicken breasts with a meat mallet to 1/2-inch thickness.
Coat the bottom of a baking pan with approximately 1 tbs. of cooking spray.
Spray each side of both chicken breasts with approximately 1 tbs. cooking spray and dredge in gingersnap mixture.
Lay chicken breasts side-by-side in baking pan. Sprinkle desired amount of leftover gingersnap mixture on and around chicken breasts.
Bake for 25-30 minutes or until chicken is done (juices run clear when pricked with a fork).

Nutrition Facts : Calories 374.7, Fat 7.2, SaturatedFat 1.8, Cholesterol 68.4, Sodium 739.1, Carbohydrate 45.5, Fiber 1.9, Sugar 11.8, Protein 30.9

SPICY CHICKEN SKEWERS

Spicy Chicken Skewers image

This is a great recipe! I've used it as a main dish and as an appetizer at parties. I use cornflakes for the coating and crushed red pepper flakes instead of ground red pepper--you can make it as spicy or as mild as you like. The cilantro dip cools and complements the chicken.The original recipe came from Better homes and Gardens.

Provided by kellib626

Categories Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

6 inches wooden skewers
1/4 cup corn flake crumbs or 1/4 cup dry bread, crumbs
1 tablespoon chili powder
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1/4 teaspoon ground red pepper or 1/4 teaspoon crushed red pepper flakes
1 lb boneless skinless chicken breast half
2 tablespoons margarine or 2 tablespoons butter, melted
1 (8 ounce) carton sour cream
3 tablespoons fresh cilantro, snipped

Steps:

1. Soak skewers in water for 30 minutes.
2. While soaking skewers, combine crumbs, chili powder, black pepper, salt, and red pepper in a shallow dish.
3. Cut chicken into strips, thread onto skewers. Brush chicken with melted butter or margarine. Roll in crumb mixture.
4. Place chicken skewers in a single layer on a lightly greased baking sheet. Bake in a 400 degree oven for 8 to 10 minutes or until tender and no longer pink, turning once.
5. While chicken is baking, stir together sour cream and cilantro in small bowl. Serve alongside chicken.

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